Mouthwatering Boat Recipes (mainly plant based)

[Seaworthy Lass]

Rice paper rolls. The most well known of Vietnamese food. The dipping sauce is not just an optional additive, it is the making of this dish. The unseasoned rolls are bland without it. The two together make an absolutely perfect combination.

VIETNAMESE RICE PAPER ROLLS

150-200 g rice vermicelli
12 rice paper wrappers
Handful mint leaves, finely chopped
Handful coriander leaves, finely chopped
Handful basil leaves, finely chopped
4 lettuce leaves (or wombok), chopped
2 carrots, grated
Big handful bean sprouts
1 cucumber (or avocado) halved and thinly sliced lengthwise into 12
(I skipped the bean shoots this time and added asparagus and red capsicum, really almost any vegetables can be put in)

Sauce 1:
1 small red chilli, seeded and finely chopped
1 clove garlic, crushed
¼ cup water
1 tbsp sweet chilli sauce
1 tbsp caster sugar
juice of 1 lime
(I would generally also add 1 tbsp fish sauce, but skip this if vegan)

Sauce 2:
Soy
(Usually hoisin sauce with peanuts is used, but I dislike hoisin)

- Pop noodles in a pot of boiling water and boil for 3-5 min until al dente (or cover in boiling water and leave until just cooked)
- Rinse with cold water to prevent sticking
- Mix the first sauce in a glass jar and shake well
- Prepare all the vegetables, divide into 12 piles and distribute the noodles evenly (saves wastage or running short)
- Dip the rice paper wrappers in a bowl of warm water for about 10 seconds and lay on a clean tea towel. They will soften more on standing. I find it easiest to work with 4 at a time.
- Place a row of veggie/noodles in the centre of each wrapper. Fold over the left and right edges and roll up tightly.
- Serve with the two dipping sauces

Fried tofu can be added, or if non vegan it is great with salmon or prawns or shredded chicken or simply omelette strips.

(This has been added to the recipe index in post #1)

These were a few of the plain veggie ones from an assortment made for dinner last night:

[Seaworthy Lass]

The rich flavours of this salad just cry out for a glass or two of Aussie red (not that I ever need an excuse LOL ).

HONEY ROASTED SWEET POTATO & CHICKPEA SALAD

1 kg sweet potato or pumpkin
1 tblsp olive oil
1 heaped tsp honey

400 g tin chickpeas
Few handfuls of baby spinach leaves
Handful semi dried tomatoes
1 red onion, peeled and cut in thin wedges
½ cup toasted pine nuts

Dressing:
Juice of 1 lemon
1 tablespoon apple cider vinegar
1/4 cup quantity of extra virgin olive oil
Another heaped tsp honey
2 tsp wholegrain mustard
1 clove crushed garlic
½ tsp freshly ground rock salt
½ tsp freshly ground pepper

- Combine dressing in a glass jar, shake well
- Rinse chickpeas thoroughly and drain
- Combine the dressing and chickpeas and leave to marinate for several hours or overnight
- Peel sweet potato and cut into chunks (whatever size is preferred)
- Whisk together the tablespoon of oil and teaspoon of honey and toss the pumpkin in this
- Roast at 200°C for about 45 minutes until soft
- Cool
- Just before serving place the spinach leaves on a serving platter, arrange the pumpkin on top, toss on tomatoes, onion, chickpeas with dressing and sprinkle on pine nuts.

(This has been added to the recipe index in post #1)

[avb3]

Time for this venison hunting and eating member to put up another vegan favorite.


Tasty Oven Chickpeas

You can’t just eat one!! This delicious snack is highly addictive and packed with protein. And did I mention easy?! Great for on the go snacking!


Ingredients:

1 15.5 oz. can of Chickpeas [garbanzo beans] (we use organic)

1 tsp. garlic powder

1 tsp. onion powder

olive oil, for coating chickpeas

salt/pepper to taste

hot sauce or other spices (curry) optional

Method of Prep:

Pre-heat oven to 400 degrees

Drain, rinse and pat dry the Chickpeas

In medium sized bowl, toss Chickpeas in olive oil

Add spices/ salt & pepper and coat Chickpeas thoroughly

Spread out on a parchment lined sheet pan

Place in the oven for 40-50 mins. stirring around the Chickpeas every so often to ensure proper browning.

Remove from oven and let cool entirely before eating.

[Seaworthy Lass]

Originally Posted by avb3

Time for this venison hunting and eating member to put up another vegan favorite.

Tasty Oven Chickpeas

You can’t just eat one!! This delicious snack is highly addictive and packed with protein. And did I mention easy?! Great for on the go snacking!

For a venison eater you sure do come up with some great vegan suggestions .

I just tried this recipe using a couple of tablespoons of extra virgin olive oil, two cloves of crushed garlic, a little freshly ground Himalayan rock salt and half a teaspoon of hot sauce. 'After Death' sauce actually. A couple of kids I know bought a bottle and decided to challenge my stamina earlier in the week. Nearly knocked me to my knees when undiluted LOL .

These little morsels are extremely moreish. With an icy beer in hand a bowl won't go far, so I will double the quantity next time.

Thanks Avb! (Recipe has been added to the index)

[avb3]

Glad you tried them. I love chick peas in all sorts of combinations, and this one feeds my peanut addiction without all the fat.

[Seaworthy Lass]

If I am losing your interest with all these healthy recipes, here's one for those of you with a sweet tooth.

These jammies are good with all sorts of fruit and jam combinations. Apricots and apricot jam work well together. Just jam is good too. This morning's batch was made with cranberries and homemade raspberry jam. Yum .

CRANBERRY CHOC JAMMIES

½ cup soft brown sugar
1 tsp vanilla extract
¼ cup tea
¼ cup extra virgin olive oil
⅓ cup cocoa
1 cup cranberries
1 cup instant rolled oats
1 cup coarsely ground almonds
Raspberry jam

- Lightly whisk sugar, vanilla, tea and oil
- Sift in cocoa
- Stir in cranberries, oats and nuts
- Spoon out roughly 20 scoops
- Wet hands, roll into balls and place on a tray lined with non stick baking paper
- Dint the centre of each
- Spoon about half a teaspoon of raspberry jam into each hollow
- Bake at about 180°C for 12 minutes
- Cool on tray (they are too soft to handle until they have cooled)
- These are irresistible with a glass of icy milk

(This has been added to the recipe index in post #1)

Bad photo, sun was barely up, but there won't be enough jammies left to photograph later :

[Seaworthy Lass]

"The caviar of lentils" is what green French Puy lentils are commonly called. Not without good reason . They have a wonderful nutty flavour and hold their shape beautifully. Cooked in vegetable stock, they are delicious seasoned simply with a dash of good oil, a little red wine vinegar, freshly ground salt and pepper.

Lentils in general are ideal boat food. They store easily and indefinitely without refrigeration. They are nutritious, adapting well to all sort of recipes (casseroles, salads, rissoles, soups....). Unlike most other pulses they do not need to be soaked beforehand and cooking time is short. They are readily available (at least they are in Europe and Australia) and they are inexpensive.

As the main feature in winter I usually combine them with sautéed vegetables (whatever is on hand). They happily soak up the flavour of curry and chilli and spices. In summer I love the addition of freshly chopped herbs with the contrast of creamy avocado and crunchy snow peas. With hot conditions here, that's exactly what I made for dinner last night.

If you can't get Puy lentils for this recipe then any green ones will do at a pinch.

(I didn't have any on hand yesterday, but Chèvre or feta add a good finishing touch if you are not vegan).

LENTIL, HERB & AVOCADO SALAD

1 mug (about 250g) French Puy green lentils, washed
3 mugs of vegetable stock (not critical)
1 tsp thyme
2 bay leaves

Dressing:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Freshly ground salt and pepper

Big handful mint leaves
Ditto with coriander or continental parsley
Big handful (about 200 g) snow peas, strings pulled off and sliced
1 avocado, peeled and sliced
Handful pine nuts, toasted

- Simmer lentils in the stock with thyme and bay leaves until tender
- Drain and discard bay leaves
- Leave on a paper towel until almost cool (lentils should be dryish)
- Add dressing (at this stage the lentils can be refrigerated for several hours or overnight)
- When ready to serve toss in the herbs and snow peas
- Layer lentils and avocado onto a serving platter, treating the avocado gently, so that it does not get knocked about
- Drizzle in a little extra oil and scatter with pine nuts.

(This has been added to the recipe index in post #1)

[ShaktiGurl]

Lass - Made the Lemony ginger cookies #78. Very yummy and may be good for an upset stomache as well. TY!

[DoubleWhisky]

Hello

We are not vegans really, but we found the following not bad from time to time

CHICKPEAS BALLS ON SALAD BED

Balls

300 g chickpeas
1 - 2 young onion
2 - 4 cloves garlic
2 - 4 tbs parsley leaves chopped finely
2 tbs coriander chopped finely
1 tsp cumin – crushed
½ tsp coriander seeds – grounded
½ tsp cardamom – grounded
½ tsp cinnamon - grounded
½ - 1 tsp chili pepper – grounded
½ tsp bicarbonate of soda
Sunflower oil or wine seed oil

Salad bed

Mixed green salads (with good portion of rocket)
3 – 4 endives divided into leaves
2 – 4 tomatoes cubed (not soft)
1 – 2 onions of more sweet variety cut to four and sliced extremely fine
Cherry tomatoes for decoration

Sauce for the salad bed

1 cup of olive oil
4 (or more) tsp of Dijon mustard
6 (or more) tsp of honey
Juice of 1 – 2 lemons


The day before put chickpeas to the lot of water in big bowl. Peas will double their size, so leave enough of freeboard in the bowl.
Next day take it out, rinse thoroughly. Mince it thoroughly together with onion and garlic (You can pre-chop the garlic). Add all the ingredients during mincing. Blend thoroughly and add slowly a little water ( normally 1 – 2 tbs). When mass is easy to form a ball and keep the shape it is done. Cover it well by foil or film and put to fridge for at least half an hour.

Prepare the salad bed on plates mixing the ingredients and putting the cherry tomatoes around.

Prepare the sauce:

Put mustard to the olive oil – blend well.
Add honey – blend well.
Check the taste – You may want more mustard or more honey. It mainly depend of the kind of honey and mustard You got. You should feel sweet taste in this. At the end add lemon juice, stirring vigorously to get the sauce smooth. It should have a balanced sweet & sour taste with some mustard flair in it. You ought to get it up to Your taste.

Pour the sauce on the salad bed. It should be well bathed in the sauce.


Heat the oil in deep frying pan. You need it to be 2 inch+ (about 3 cm) deep and hot.
Prepare platter covered with paper towel on the side.
Take the prepared mass from fridge. Small portions (about 1 tbs each) squeeze strongly in hand to take the water out and form balls (slightly flattened). Fry 2 – 3 minutes each side. Put on the paper towel to dry out for a short while. Then put them onto the salad beds and serve.

Of course You can use other sauce of Your chice for a salad bed

[Seaworthy Lass]

Originally Posted by DoubleWhisky

We are not vegans really, but we found the following not bad from time to time

CHICKPEAS BALLS ON SALAD BED

These yummy patties are better known as falafel. They are great boat food as with the exception of the fresh herbs, all ingredients keep well unrefrigerated. Your recipe is almost the same as one NornaBiron gave me a year ago, with the addition of cinnamon.

These are good in pita pockets with a dollop of houmous (I will post a recipe for this tomorrow), lettuce and tomato. I love them with homemade sweet chili sauce. They can be added in sandwiches, rolled in tortillas, or made half sized and served with a dipping sauce with predinner drinks.

For those who are infamiliar with them, this is a photo from Google images:

[DoubleWhisky]

Originally Posted by Seaworthy Lass

These yummy patties are better known as falafel. They are great boat food as with the exception of the fresh herbs, all ingredients keep well unrefrigerated. Your recipe is almost the same as one NornaBiron gave me a year ago, with the addition of cinnamon.

Original recipe we got on Sifnos Island was with the addition of nutmeg.
It happens we both don't like this spice, but may be it will go well for somebody else.
Cheers

[Seaworthy Lass]

Originally Posted by DoubleWhisky

Original recipe we got on Sifnos Island was with the addition of nutmeg.
It happens we both don't like this spice, but may be it will go well for somebody else.
Cheers

Sifnos! Amazing. I have come across very little non Greek food on islands like Sifnos.

The addition of nutmeg is a Greek touch. In even small room sized grocery stores I have seen whole nutmegs for sale. They commonly use it ground in bechamel type sauce (eg in Pastitsio).

I purchased some terracotta plates made from local clay and glazed simply in blue and white from the little township at Ormos Vathi in the south, so I am frequently reminded of Sifnos on board .

For those that haven't visited the Greek islands, this is how I commonly find spices for sale :

[DoubleWhisky]

Originally Posted by Seaworthy Lass

Sifnos! Amazing. I have come across very little non Greek food on islands like Sifnos.

Years ago there was a small and good restaurant uphill in Apollonia. Tucked in a kind of steepy, cobbled patchway. Let's call it smart - Sifnos way
The "chief" there was previous ship cook. He travelled whole world, and had some non Greek dishes in menu.
The menu was well edited, printed and put in leather cover - on Sifnos!
Really this dish is quite popular on islands, Cyclades and Dodecanese at least. They make it normally with addition of bulgur, less spicy and overfried, naming it revithokeftedes. These on Sifnos were much tastier, so we begged for recipe. Putting it on the salad bed was our own invention

May be You know, that Sifnos is the island of cooks. It is traditional trade there and lots of ship cooks and cooks in mainland restaurants come from this island
Of course it add nothing to the experiences in shoreside tavernas!
Only difference is, on the island You can find all possible kind of "keftedes", balls made of different kinds of vegetables, meat and cheeses. Kind of local speciality - at least for inner island

Regarding spices - I bet You know well the market hall in Kos town , but for those visiting the island it is good place to pick up some things!

[DoubleWhisky]

Originally Posted by Seaworthy Lass

I purchased some terracotta plates made from local clay and glazed simply in blue and white from the little township at Ormos Vathi in the south, so I am frequently reminded of Sifnos on board .

Pottery is the second traditional trade on Sifnos.
When visiting it is well worth to go to the small village of Cheronissos (north west tip of island - well protected anchorage!)
There are several pottery workshops there and around, and You can buy straight from the craftsman
And Vathi is nice place also

[Seaworthy Lass]

Originally Posted by DoubleWhisky

Really this dish is quite popular on islands, Cyclades and Dodecanese at least. They make it normally with addition of bulgur, less spicy and overfried, naming it revithokeftedes. These on Sifnos were much tastier, so we begged for recipe. Putting it on the salad bed was our own invention

May be You know, that Sifnos is the island of cooks. It is traditional trade there and lots of ship cooks and cooks in mainland restaurants come from this island
Of course it add nothing to the experiences in shoreside tavernas!
Only difference is, on the island You can find all possible kind of "keftedes", balls made of different kinds of vegetables, meat and cheeses. Kind of local speciality - at least for inner island

Regarding spices - I bet You know well the market hall in Kos town , but for those visiting the island it is good place to pick up some things!

Ah, yes, keftedes. The zucchini ones (kolokithokeftedes) are my favourite. I will post the recipe for these on Carsten's thread next time I make them. All the chickpea ones I have tasted have used cooked chickpeas like this recipe from Sifnos:
Chickpea Fritters (Revithokeftedes) - My Greek Dish
The texture of these is quite different. If chickpeas are used I far prefer your version. I hadn't realised some Greeks followed the falafel type method.

We haven't been to Kos (too touristy ).